Strawberry Shortcake Cookies |
Strawberry Shortcake Cookies |
Strawberry Shortcake Cookies
Recipe from Martha Stewart
Yield: 16 2-inch cookies
Ingredients
- 1 cup diced strawberries
- ½ tsp fresh lemon juice
- 1 tbsp + 3 tbsp granulated sugar
- 1 cup all purpose flour
- 1 tsp baking powder
- A pinch of salt
- 3 tbsp cold unsalted butter, cut into small pieces
-
⅓ cup heavy cream
Directions
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a silicon mat.
- In a small bowl, combine strawberries, lemon juice, and 1 tablespoon of granulated sugar. Set aside.
- Whisk together flour, baking powder, salt, and remaining 3 tablespoons granulated sugar in a large bowl.
- Cut in the butter with a pastry cutter until mixture resembles coarse crumbs.
- Stir in cream until dough starts to come together, then stir in strawberry mixture. If the mixture is a bit too dry, add a tiny splash of cream.
- Using a cookie scoop, drop dough on cookie sheet, evenly spaced apart.
- Bake for 25 minutes, or until golden brown.
- Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Could you please tell me where I can get heavy cream? All the supermarkets that I go to only have whipping cream at best... I would really like to try out this recipe to give to my parents. Thanks!
ReplyDeleteWhipping cream was used in place of heavy cream. The term 'heavy' refers to the fat content; whipping cream is about 33% milk fat.
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